I love the sweet-tart flavor of rhubarb and jump on it as soon as it appears in the market. There are lots of things you can do with it, but my old standby is a quick compote that I keep in the fridge and spoon into my breakfast every day. It is delicious on a thick slice of buttered toast, stirred into plain yogurt with granola, or as a topping for hot cereal (above). It would also be good with pork chops, duck breasts, or turkey. Chop 5 or 6 stalks rhubarb (about 3 cups). In a medium saucepan, cook 1/2 cup sugar over high heat until it is a light amber color. Add the rhubarb, lower the heat to medium-low, stir and cover. Once the rhubarb begins to break down, cook uncovered, stirring, until the rhubarb is very soft and the liquid is a thick syrup. Taste and add more sugar, if desired. This keeps, refrigerated, at least a week.
May 11, 2010
quick rhubarb compotePosted by Carla Lalli Music
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